Education: How to cook an Ox Tongue
Have you ever tried ox tongue? Some say it tastes like a cross between smoked ham and beef. Ox tongue contains three times more iron than ham as well as six times the vitamin C, making it a great addition to your diet within casseroles or with roasted or steamed vegetables. For leftovers, it is great with pickles or mustard on sandwiches for lunch.
Take the pickled tongue and rinse under the tap.
Place in a casserole dish with vegetables of your choice such as carrots, onion and celery, skin and all.
Fill with cold water to cover and slow cook at 130C.
When the skin of the tongue is easy to remove, it is cooked. Allow to cool.
Remove the tongue from the pot and slice across the grain.
Serve with a generous amount of mustard, mash and your cooked vegetables.
The flavour will astound you and can potentially become a favourite in your household.